Vegetables - The Kitchen Buzzz

Eggplant Rolls (Vegetarian)

In Fun Foods, Vegetables On May 4, 2024 0 Comments

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Prep time: 16 minutes for roasting eggplant; 15 minutes for filling and 15 minutes for baking
Makes: 4 to 5 rolls

Ingredients for Roasting Eggplant:
One large eggplant
2 to 3 tablespoons vegetable oil
3 tablespoons extra virgin olive oil for brushing eggplant slices
salt, for sprinkling over eggplant slices

This eggplant recipe is made with fresh vegetarian ingredients. The end result is a surprising blend of flavors inside these Eggplant Rolls. Everyone will love this luscious vegetarian dish!

Directions for Roasting Eggplant:

1. Wash and dry the eggplant.

2. Cut the eggplant (lengthwise) into 1/4-inch thick slices (cut & discard stem & tip).

3. Line an 18 X 12-inch rectangular baking sheet with aluminum foil and then brush it with vegetable oil. WARNING: DO NOT USE PARCHMENT PAPER AS IT WILL BURN WHEN SET UNDERNEATH THE BROILER ELEMENT OF OVEN.

4. Set eggplant slices on the oiled baking sheet.

5. Lightly brush the eggplant with olive oil, followed by a sprinkling of salt.

6. Place baking sheet with eggplant on an oven rack set 6 inches below the top oven broiler element.

7. Set oven on “BROIL” and roast eggplant for 8 minutes or until golden brown.

8. Using a flat spatula, gently turn the eggplant slices over and roast other side for an additional 6 to 7 minutes.

9. Remove baking sheet with eggplant slices from oven and set aside to cool on a cold surface.

10. Meanwhile, prepare the filling.

Ingredients for Filling:
4 to 5 tablespoons extra virgin olive oil
1/2 cup chopped sweet potato (1/4-inch cubes)
1/2 cup chopped zucchini (1/4-inch cubes)
1/2 cup chopped red bell pepper (1/4-inch cubes)
1/4 cup chopped yellow or white onion (1/4-inch cubes)
1/2 cup to 3/4 cup precooked lentils, drained & cooled
1/4 cup finely-chopped parsley
salt and ground black pepper, to taste
1 cup premade tomato sauce (use your favorite recipe or buy the premade sauce)
Grated Pecorino Romano or Parmiggiano Reggiano cheese, for garnish

Directions for Filling:

1. In a 12-inch skillet, heat 1 tablespoon olive oil.

2. Add the sweet potato cubes to skillet and stir-fry on medium-high heat until slightly charred.

3. When done, transfer the sweet potato cubes to a 4 to 6-cup glass or porcelain mixing bowl; set aside.

4. In same skillet, heat 1 tablespoon olive oil and add zucchini cubes. Repeat the stir-fry instruction as above. When done, transfer zucchini cubes to the bowl with sweet potato cubes.

5. Repeat above stir-fry instructions as follows: in same skillet, heat 1 tablespoon olive oil and add the chopped red bell pepper and onion.

6. Stir-fry about 2 minutes or until tender and onion is translucent.

7. When done, add red bell pepper and onion to bowl with other vegetables.

8. Add the lentils, chopped parsley, salt and ground black pepper to all vegetables in bowl and gently mix together. Set aside.

Assemble & Bake Eggplant Rolls:

1. Preheat oven to 350°F.

2. Add 2 tablespoons olive oil to a 12 X 12-inch baking dish.

3. Next, add 1/2 cup of the precooked tomato sauce; set aside.

4. Spread about 3 to 4 tablespoons of filling over each eggplant slice; roll up the eggplant.

5. Place eggplant roll in baking dish with tomato sauce.

6. Repeat filling and rolling remaining eggplant slices and place alongside each other in baking dish. You may have leftover filling – this can be refrigerated, heated the next day and enjoyed with bread.

7. When all eggplant rolls have been placed in baking pan, spoon the remaining tomato sauce over the rolls.

8. Bake eggplant rolls for about 15 minutes.

9. When done, serve immediately with a garnish of grated cheese. Enjoy this dish with a green salad side or other vegetarian or vegan side with crusty Italian bread!
Text & Photograph ©2024 Nancy DeLucia Real

Eggplant Dip with Tahini & Parsley

In Appetizers / Starters, Fun Foods, Vegetables On July 31, 2023 0 Comments

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Prep time: 18 to 25 minutes for roasting & cooling eggplant
Prep time: 10 minutes for dip
Serves: 4 to 6

On my trip to Turkey in April, I was served an eggplant dip that was so delicious, I knew I had to make it myself. I did! Here’s the recipe.

Ingredients:
2 medium eggplants
2 to 3 tablespoons tahini (found in Middle Eastern supermarkets)
Juice from 1 lemon or lime
2 garlic cloves, crushed
2 to 3 tablespoons pomegranate molasses – optional (found in Middle Eastern supermarkets)
salt and ground black pepper, to taste
1/2 a bunch fresh Italian, flat leaf parsley

Directions for Broiling or Grilling Eggplant:
1. Place the eggplant on a baking sheet.

2. Set baking sheet on an oven rack set 6 inches below the top broiler element.

3. Broil eggplant 6 to 8 minutes per side, until it looks wrinkled and soft. Alternatively, you can grill the eggplant directly on an outdoor barbecue grill.

4. When eggplant is done, transfer it to a platter and let it cool.

Prepare the Eggplant Dip:

1. After cooling, cut and discard stem and skin from eggplant.

2. Place eggplant flesh in a colander; let it drain over a bowl for about 10 minutes.

3. After eggplant has drained, transfer it to a food processor.

4. Add 2 tablespoons tahini, lemon or lime juice, crushed garlic, 2 tablespoons pomegranate molasses and about 1/2 teaspoon each salt & ground pepper.

5. Process the mixture until it is lumpy-smooth.

6. Taste the eggplant dip and adjust seasonings, lemon juice, pomegranate molasses and tahini, if needed.

7. Add leaves from 8 to 10 parsley sprigs and process once more. DO NOT LET PARSLEY LEAVES DISINTEGRATE.

8. Transfer the eggplant dip to a serving bowl & garnish with remaining parsley sprigs. Serve with pita wedges, tortilla chips or bread toasts.

Eggplant Salad with Bell Peppers, Onions & Parsley (vegan)

In Salads, Vegetables On June 4, 2023 0 Comments

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Eggplant, bell peppers, onions and parsley are staple ingredients in Mediterranean countries. I grew up in an Italian kitchen where these simple veggies and herbs were transformed into delicious meals on a daily basis.

This eggplant salad boasts luscious flavors, especially when fused with garlic and olive oil. The best part of this salad is that you can keep it as an exquisite leftover in refrigerator (covered) for up to four days. Buon appetito!<

Active prep time: 50 minutes
Inactive prep iime: 30 minutes (for eggplant to sit & drain)
Serves: 6 to 8

Ingredients
2 large eggplants (dark-skinned & firm – without marks or dents)
3 tablespoons salt (to coat eggplant & drain bitter juices)
vegetable oil (for oiling baking sheets)
2 red bell peppers
2 large garlic cloves, crushed
3 small spring onions or scallions, peeled & finely chopped
1 cup packed fresh, flat leaf Italian parsley, finely chopped
Ground black pepper, to taste
3 to 4 tablespoons extra virgin olive oil

Directions
1. Cut and discard tips from both ends of the eggplant; cut eggplant into 1/2-inch thick rounds.

2. Cut each round into 1/2-inch thick slices and then into 1/2-inch cubes; set aside in a large colander set over a bowl.

3. Sprinkle 3 tablespoons salt over eggplant cubes.

4. Wearing disposable chefs’ plastic gloves (to prevent brown staining of hands), toss the eggplant; set it aside in a colander set over a bowl to drain for 30 minutes.

5. In the meantime, coat two 18-inch X 12-inch baking sheets with vegetable oil.

6. After eggplant has drained for 30 minutes, wearing gloves, grab a batch of eggplant and squeeze it tightly over a sink to drain bitter juices.

7.Set squeezed eggplant cubes on baking sheet; continue squeezing remaining eggplant & scatter it evenly over the baking sheets.

Boiling/Grilling the Eggplant:
1. Set oven to “BROIL” (this is the upper element in oven that turns red).

2. Place one baking sheet with eggplant on a rack set 6 inches away from upper boiling element.

3. Broil (this is the same as “grill”) eggplant cubes until they look golden brown (about 7 to 8 minutes).

4. When eggplant cubes look golden brown, toss them and broil/grill them for an additional 5 to 6 minutes or until they look golden brown. DO NOT LET THEM BLACKEN OR CHAR.

5.Set the baking sheet with broiled/grilled eggplant aside on a rack or trivet on counter; repeat above procedure with the second baking sheet.

6. Meanwhile, cut the red bell peppers in half lengthwise, remove & discard tip and seeds. Set aside.

7. With a spatula, gently transfer the eggplant to a large glass or porcelain bowl; set aside.

8. Place bell peppers, rounded side facing up, on one of the same baking sheets previously used for eggplant.

9. Transfer the baking sheet with peppers on an oven rack set 6 inches away from top broiling element.

10. Broil the peppers for 8 to 9 minutes or until skin has blackened. Set sheet with peppers aside on a counter or trivet to cool.

11. After peppers have cooled to “lukewarm”, remove & discard skins. Chop peppers into 1/2-inch pieces; set aside.

Assembling the Salad:
1. Combine the broiled eggplant, bell peppers, garlic, onions, parsley, pepper and olive oil (SINCE THE EGGPLANT IS ALREADY SALTED, DO NOT ADD ADDITIONAL SALT). Toss and taste.

2. If needed, adjust seasonings and olive oil. Cover the salad with plastic wrap & set it on a counter at room temperature until ready to serve.

3. When served with Italian, French bread or pita bread, this dish stands on its own. You can also serve it as part of a Vegan, meat or fish course and/or buffet table. Enjoy!

Text & Photograph ©2023 Nancy DeLucia Real

Red Potatoes & Fresh Dill Salad (Vegan)

In Salads, Vegetables On May 5, 2021 0 Comments

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This dish is made with four ingredients – that’s it! Make Red Potatoes & Fresh Dill Salad in minutes. It’s a great dish for that Mothers’ Day buffet!

Prep time: 5 minutes (plus boiling potatoes)
Serves: 4 to 6

Ingredients:
1 pound small red potatoes
1/3 cup extra virgin olive oil
salt, to taste
1/3 cup chopped fresh dill

Directions:
1. Rinse potatoes in a colander in cold water; drain.

2. Transfer potatoes to a 4-quart saucepot; cover with cold water.

3. Bring potatoes to a boil.

4. Cook on medium-high heat until potatoes are fork-tender – about 12 to 15 minutes.

5. Drain potatoes in a colander.

6. When potatoes are warm to the touch, cut them in half.

7. As you cut potatoes in half, transfer them to a mixing bowl.

8. When all potatoes have been cut in half, add olive oil, salt and chopped fresh dill.

9. Stir and taste. Adjust seasonings, to taste.

10. Transfer Red Potatoes & Fresh Dill Salad to a serving bowl. Cover with plastic wrap until ready to serve. NOTE: This dish can be made in the morning and left at room temperature until dinner time.
Text & Photograph ©2021 Nancy DeLucia Real

Rapini & Beans (Vegan)

In Soups and Stews, Vegetables On January 7, 2021 0 Comments

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Rapini or broccoli rabe is a green, cruciferous vegetable with edible leaves, buds, and stems. The buds resemble broccoli, but do not form a large head. Rapini has a slightly bitter taste, and is part of Mediterranean cuisine.

I learned how to make Rapini and Beans as a teenager in Avellino, Italy (in the Campania region). Although I serve this dish to family and friends year round, it’s especially comforting during the cold winter months. Make this dish in minutes and enjoy it with crusty bread and a glass of wine. You’ll warm up in no time!

Prep time: 15 minutes
Serves: 2 to 4

Ingredients:
4 tablespoons extra virgin olive oil
4 whole garlic cloves
1 bunch fresh Rapini, cut into one-inch pieces; rinsed & drained
3/4 to 1 teaspoon salt
One 15.5-ounce can Cannellini, Navy, Great Northern or other white beans
Freshly-grated Pecorino-Romano cheese, as garnish (optional)

Directions:
1. On medium-high setting, heat olive oil in a 4-quart sauce pot.

2. When oil is hot (but not smoking), add the garlic cloves.

3. On medium-high heat, stir-fry garlic until it turns golden brown (not blackened).

4. When garlic is golden brown, add the cut and rinsed rapini.

5. Let the mixture warm through.

6. When rapini mixture sizzles or bubbles, add 1-1/2 cups cold water.

7. When the rapini and water come to a boil, stir in 3/4 teaspoon salt.

8. Rinse and drain the beans; add them to top of rapini mixture in saucepot.

9. Warm through and taste. Adjust salt level, if needed.

10. Serve Rapini and Beans immediately with slices of crusty Italian bread, if desired.

11. Garnish with grated Pecorino Romano cheese (optional) and enjoy with white wine.
Text & Photograph ©2021 Nancy DeLucia Real